15-Minute Veggie-Packed Savory Breakfast Mug Cake

• 2 tablespoons whole wheat flour
• 1/4 teaspoon baking powder
• 1 large egg
• 2 tablespoons milk (any kind)
• 2 tablespoons shredded cheddar cheese
• 2 tablespoons finely chopped bell pepper (any color)
• 1 tablespoon finely chopped spinach
• 1 tablespoon finely chopped red onion
• 1 tablespoon diced tomato (seeded)
• 1/4 teaspoon garlic powder
• 1/8 teaspoon smoked paprika
• Salt and pepper to taste
• 1 teaspoon olive oil or melted butter

Instructions

1. In a medium bowl, whisk together the whole wheat flour and baking powder.
2. In a separate small bowl, beat the egg and then add the milk and olive oil or melted butter. Mix well.
3. Pour the wet ingredients into the dry ingredients and stir until just combined, making sure there are no large lumps.
4. Fold in the shredded cheddar cheese, chopped bell pepper, spinach, red onion, diced tomato, garlic powder, smoked paprika, salt, and pepper. Mix gently to distribute evenly.
5. Lightly grease a microwave-safe mug or ramekin with a pinch of olive oil or non-stick spray.
6. Pour the batter into the prepared mug and smooth the top with a spoon.
7. Microwave on high for 2 to 3 minutes, checking after 2 minutes. The mug cake is done when it has risen, is set in the middle, and springs back lightly when touched.
8. Let the mug cake cool for 1 minute before eating. Optionally, garnish with fresh herbs like chives or parsley for extra freshness.

Chef tips

• If you don't have whole wheat flour, all-purpose flour works well but reduces fiber content.
• Use a microwave-safe mug with at least 8 ounces capacity to prevent overflow during cooking.
• Add or substitute your favorite veggies like mushrooms, zucchini, or shredded carrots for variety.
• To make it dairy-free, substitute cheddar cheese with a vegan cheese or omit it and add nutritional yeast for savory flavor.